Vegetarian Vegetable Chili Recipe

Vegetarian Vegetable Chili Recipe

How To Make Vegetarian Vegetable Chili

With all the rich & full flavors in this vegetable chili recipe, you certainly won’t miss the meat. The dish has beans, carrots, peppers, corn, and more.

Preparation: 10 minutes
Cooking: 33 minutes
Total: 43 minutes



  • 2tbspolive oil
  • 3cupsbell peppers,cored cored and diced
  • cupsyellow onion,diced
  • 1cupcarrots,peeled and diced
  • tbspgarlic,minced
  • 29ozpetite diced tomatoes,(2 cans)
  • 15oztomato sauce,(1 can)
  • 15ozvegetable broth,(1 can), then more to thin if desired
  • 2tbspchili powder,mild
  • 2tspground cumin
  • ½tspground coriander
  • ¼tspcayenne pepper,optional
  • salt and freshly ground black pepper
  • cupszucchini,chopped, ends trimmed
  • cupsfrozen corn
  • 14½ozdark red kidney beans,drained and rinsed
  • 21¾ozblack beans,drained and rinsed

For Desired Topping:

  • cheese
  • vocado
  • red onion
  • sour cream
  • cilantro,optional


  1. Heat olive oil in a large pot over medium-high heat. Add bell peppers, onion, and carrots and saute 3 minutes. 

  2. Add garlic and saute 2 minutes longer. Stir in tomatoes, tomato sauce, broth, chili powder, cumin, coriander, cayenne pepper, and season with salt and pepper to taste. 

  3. Bring mixture to a light boil then reduce heat to medium-low, cover and simmer for 10 minutes. 

  4. Stir in zucchini, simmer for 10 minutes longer. Stir in corn, kidney beans and black beans and heat through for about 2 minutes longer. 

  5. Thin with more broth, up to 1 cup as desired. Serve warm with toppings of choice.


  • Calories: 681.94kcal
  • Fat: 7.67g
  • Saturated Fat: 1.23g
  • Monounsaturated Fat: 3.35g
  • Polyunsaturated Fat: 1.98g
  • Carbohydrates: 122.63g
  • Fiber: 32.47g
  • Sugar: 18.49g
  • Protein: 38.04g
  • Sodium: 1533.43mg
  • Calcium: 267.30mg
  • Potassium: 3189.39mg
  • Iron: 11.79mg
  • Vitamin A: 482.08µg
  • Vitamin C: 224.79mg
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